French · Starter
Quiche Lorraine
Blind-baked to a biscuit snap, filled with a barely-set 3:2 cream custard — no cheese, as Lorraine intended; the wobble is everything
- Prep
- 40 min
- Cook
- 60 min
- Serves
- 8
Ingredients
- Plain flour — 250 g
- Cold unsalted butter — 125 g
- Egg yolk — 1 (20 g)
- Cold water — 40 ml
- Fine salt — 4 g
- Smoked bacon lardons — 200 g
- Eggs — 3 (165 g)
- Egg yolks — 2 (40 g)
- Double cream — 300 ml
- Whole milk — 200 ml
- Nutmeg — 0.5 g
- White pepper — 1 g
- Fine salt (custard) — 3 g
Method
- Rub flour, salt and butter to coarse sand; bind with yolk and water. Rest 1 h.
- Roll to 3 mm, line a 24 cm tart ring, dock, rest 30 min in the freezer.
- Blind-bake at 170 °C with beans 20 min; remove beans, bake 8 min more; brush with a little beaten egg and bake 2 min to seal.
- Blanch lardons 1 min, then crisp in a dry pan 5 min; drain and scatter over the base.
- Whisk eggs, yolks, cream, milk, salt, pepper, nutmeg; strain.
- Pull the oven shelf out, fill the case to the brim, slide in gently.
- Bake at 140 °C for 35–40 min to a core of 74 °C — centre should tremble like a set panna cotta.
- Rest 20 min before unringing.